In a large mixing bowl, combine all-purpose flour, salt, and carom seeds (ajwain) to begin making the samosa dough. Add ghee or oil and rub it into the flour with your fingers until the mixture resembles coarse breadcrumbs.

Gradually add water, little by little, and knead the dough until smooth and firm. Avoid making the dough too sticky, as sticky dough can cause soggy samosas. Cover the dough with a clean cloth and let it rest for 30 minutes to relax the gluten, making it easier to shape into samosas.

Heat 2 tablespoons of oil in a pan and add cumin seeds. Once they splutter, sauté grated ginger and chopped green chili for a few seconds to release their aroma.

Add ½ cup boiled green peas and cook for 1–2 minutes until tender. Next, add boiled and mashed potatoes, stirring well to combine.

Season the potato and peas filling with 1 teaspoon coriander powder, 1 teaspoon garam masala, ½ teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon amchur powder (or lemon juice), and salt to taste. Mix thoroughly and cook for another 2 minutes so the spices infuse into the filling. Turn off the heat and stir in chopped coriander leaves. Let the filling cool before stuffing the samosas.

Divide the rested dough into equal portions and roll each into smooth balls. Roll each ball into an oval and cut it in half to form two semi-circles.

Take one semi-circle, moisten the straight edge with water, and fold it into a cone. Fill the cone with 1–2 tablespoons of the potato and peas mixture. Do not overfill, or the samosa may break while frying. Seal the open edge with water. Repeat with the remaining dough and filling. Your samosas are now ready for frying.

Heat enough oil in a deep frying pan or kadai on medium-low heat. Fry the samosas in batches, making sure not to overcrowd the pan. Cook on low heat until golden brown and crispy. Turn them gently with a spoon or tongs to ensure even frying on all sides.

Once fried, remove the samosas using a slotted spoon and place them on paper towels to drain excess oil. Serve hot, crispy samosas as a delicious Indian snack with green chutney, tamarind chutney, or ketchup.